1. Brown organic grass fed beef in Grape seed oil in a hot skillet over a medium flame and then drain the fat using a colander or slotted spoon.

2. Toss in some kale, garlic, ginger, and salt with the beef and cook it until the kale starts to wilt a bit. Then turn off the flame and set the skillet aside.

3. In a bowl mix together one jar of Harissa, chopped preserved lemons, honey, chili paste and spices and set it aside.

4. After cutting up the eggplant, potatoes, red onions, tomatoes, and fresh basil, add them to the Tagine or baking dish.

5. Pour over half of the Harissa mixture and combine until all the veggies are completely coated.

6. Add the other half of the Harissa mixture to the beef and kale in the skillet and stir until all the ingredients are thoroughly combined.

7. Lay the beef on top of the raw veggies in the Tagine or baking dish and put the lid on.

8. Pop the Tagine in a pre-heated 375 degree oven for 20 minutes.

9. After 20 minutes, take the Tagine out of the oven VERY carefully because it gets extremely hot!! The veggies are cooked enough to where you are able to remove the lid and stir all the ingredients together.

10. Put the lid back on and continue cooking for another 20-30 minutes or until the potatoes are nice and tender.

11. Remove the Tagine from the oven after 20 – 30 minutes and allow the stew to cool for about 15 minutes before serving.

To switch it up a bit the next day, try adding some of the cold stew to the center of raw crescent roll dough. Fold and crimp the edges making sure none of the filling seeps out. Bake according to the crescent roll instructions on the package, or until the dough is golden brown, for a delicious Moroccan Beef Stew pocket! To see how to do this please check out my Korma Shrimp and Chicken Pockets recipe.